In the eastern Pyrenees of French Catalonia, there was once the "Perpignan perpetual stew" that was cooked continuously from the 15th century , and lasted all the way until World War II!
a lot of the comments on this video are lowkey trash :/ obviously these people know what they're doing. why the fuck would the shop still be open if they didn't? I've eaten there. it's safe. i obviously haven't died or gotten sick since i last ate there in 2017.
fact: Nattapong Kaweeantawong, a third-generation owner of Wattana Panich, stirs the soup while his mother (left) helps serve and his wife (center) does other jobs at the restaurant. Nattapong or another family member must constantly stir the thick brew.
There is a hamburger place in the USA that has been deep frying the patties for like 60 years in the same greese, they just add more here and there.. I saw it on one of those shows where they travel the US looking for food.
How do they "wash" the pot
Gordan needs to react to this
Wait how do they clean the pot?
Because what?
I guess the common question "Is this the soup of the day?" doesn't apply here.
What dreams are made of ♓🐠
Imagine if a bug falls in and it's just part of the soup.
Simmering for 50 years… but adds ingredients as the soup is reduced
Thats like saying i have been watching television 45 years straight, but when its time for me to sleep my brother and i switch places. 🤣🤣🤣
People will say anything to get the attention… nice marketing ploy though.
Soup of Theseus
Imagine at least one person has spit in it
What about all the dead bugs or rats that fall inside the bowl?
In the eastern Pyrenees of French Catalonia, there was once the "Perpignan perpetual stew" that was cooked continuously from the 15th century , and lasted all the way until World War II!
What!!!!!!!!!!!!?????????
a lot of the comments on this video are lowkey trash :/ obviously these people know what they're doing. why the fuck would the shop still be open if they didn't? I've eaten there. it's safe. i obviously haven't died or gotten sick since i last ate there in 2017.
How much soup are we going to make
His grandpa: yes
fact: Nattapong Kaweeantawong, a third-generation owner of Wattana Panich, stirs the soup while his mother (left) helps serve and his wife (center) does other jobs at the restaurant. Nattapong or another family member must constantly stir the thick brew.
Shshhshd
Leftovers be like:
Thailand is a weird place
I don’t get it. How is it simmering but they wash it
That’s how COVID started
Hmm, That's sketchy
Exactly why I don’t eat at everybody house
There is a hamburger place in the USA that has been deep frying the patties for like 60 years in the same greese, they just add more here and there.. I saw it on one of those shows where they travel the US looking for food.
I am from thailand
That looks so goodddd
Waiting for either Stefano or matt stonie to make a video titled "eating a big pot of 50 year old soup"
How the f*** do they wash the pot
Cold climates: u kiddin me 😟😟
– What kind of meat is in there?
– Triceratops
at First i thought it’s the Same soup being there for 50 years lol
It called pares in the philippines
Imagine all the dead skin, hair, flies, insects, and dust in that pot.
It looks super tasty 😋 I would love to try it's unique taste!!!🏆👏👏👏👏👏👏😏
How do they wash it every day if it's constantly simmering?
How is it not spoiled